Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2996 / 721
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and finely slice the onion. Peel the carrot and chop it finely. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Roughly chop the spinach, discard the thick stems.
2 Fry chicken
Chop the chicken into bite-sized pieces. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate.
3 Fry vegetables
Add the butter and a second drizzle of oil to the pan. Reduce the heat to medium. Fry the onions and carrot with a pinch of salt for 7-8 min until softened.
4 Add mushrooms
Once softened, add the mushrooms and fry for 5 min further.
Return the chicken to the pan. Add the measuredwater, crumbled chicken stock cube, spinach, cooking cream, Dijon mustard and a squeeze of lemon juice. Simmer for 5 min, stirring occasionally, until the stew has thickened. Season with blackpepper.
6 Boil broccoli
Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the chicken stew.